Dining Out for Life, Thursday, April 28th

April 28th Dining Out for Life Menu:
3 Courses, $38 per person

APPETIZERS

roasted beet and asian pear chaat salad

jicama, green mango, chutneys, sprouted moong, yogurt

turkey keema lettuce wraps 

west indian style turkey keema, cucumber raita, toasted peanuts, green mango salad

spring pea-potato samosas

traditional spices, mango-date chutney, toasted cashew raita

malabar spice crusted rare tuna

coconut chutney, crispy lotus chips, chayote, lemon pickle

ENTREES

seafood goozoo

shrimp, mussels, and mahi, tomato-tamarind curry, chayote, lime rice

cashew curry chicken

spiced yogurt marinated chicken, chana masala, cucumber kuchumber, pulao rice

pork chop vindaloo

black spice rub, cauliflower puree, sauteed local young chard, rhubarb-apple chutney

wild rice biryani cake

spicy tomato cauliflower, grilled asparagus-fava salad, ramp pesto

DESSERTS

warm cardamom cake

indian spiced chocolate pot de creme, salted caramel, whipped cream

kheerni

coconut rice pudding, almond crumble, caramelized mango, cinnamon phyllo

= Dining Out for Life: April 28, 2011 =

Marcie Turney Executive Chef

we proudly support local artisanal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

We're featured in Philadelphia Magazine's 5 to Try: Best Lamb Dishes

Menu: March 15 Thali Tuesday

(a thali (tah-LEE) is a round tray made up of a selection of different indian dishes)

CHOICE OF THE FOLLOWING

indian bbq glazed pork tenderloin

purple cabbage-carrot pickle

OR pondicherry style seafood curry 

shrimp, mussels, mahi, tomato curry

OR spring vegetable xacut

snap peas, asparagus, zucchini, favas, coconut milk, chilis

EVERYONE WILL RECEIVE

salt roasted beet chaat

jicama, asian pear, lemon plum, chutneys, seasoned yogurt

south indian poha

flattened rice, coconut, mustard seed, urad dal, chili, peanuts

sambar lentils

toor dal, coconut milk, spices

spicy tomato cauliflower

sesame- seed chutney, cilantro, lime

green papaya pickle

golden raisins, aleppo chili, tumeric

shredded chayote raita

cumin, mint, lemon

gajar-aloo paratha

hand rolled griddle bread, south indian carrot-potato stuffing, ghee, sea salt

= March 15, 2010 =

Marcie Turney Executive Chef

we proudly support local artisanal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

Menu: March 1 Thali Tuesday

(a thali (tah-LEE) is a round tray made up of a selection of different indian dishes)

CHOICE OF THE FOLLOWING

lamb kofta

spiced lamb meatballs, tomato curry, pickled cabbage, tadka raita

OR pan seared barramundi 

coconut sambar lentils, chili fried snow peas, red sorrel

OR braised cabbage leaves

sooji masala stuffing, sweet and sour tomato curry, green chili crema, cilantro

EVERYONE WILL RECEIVE

salt roasted beet chaat

shaved pear, grilled chayote, garam toasted boondi, masoor dal

sweet and sour chick peas

shaved coconut, green chili, coriander, lime, caramelized onion

cauliflower bhaji

caramelized red onion, curry leaf, cumin, tumeric butter

south indian poha

flattened rice, coconut, mustard seed, urad dal, chili, peanuts

apple-cherry chutney

cinnamon, dried cranberry, ginger, aleppo chili

madras curry scented raita

house made yogurt raita, madras curry infused oil, lime, cilantro

gajar-aloo paratha

hand rolled griddle bread, south indian carrot-potato stuffing, ghee, sea salt

= March 1, 2010 =

Marcie Turney Executive Chef / Jim Kenngott Chef de Cuisine

we proudly support local artisanal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

In the Kitchen at Bindi

Marcie and the kitchen staff at bindi have been working on some new menu items lately...below you'll see some work in progress, some happy chefs, and our new lamb sliders!

Bindi Valentine's Thali

Restaurant Week: Jan 16-21 & 23-28

Call the restaurant @ 215 922 6061 for reservations

FIRST COURSE

pumpkin chaat

street style salad of roasted beets, shaved kohlrabi, fennel,
chile roasted pumpkin, toasted pumpkin seeds, chutneys, yogurt

celery root “shorva” soup * 

cumin roasted cauliflower, ghee poached lobster, garam masala, truffle oil

keralan tamarind-jaggery glazed beef skewers 

coconut-cilantro chutney,  red chile, puree of celery root

petite parsnip samosas

traditional spices, parsnip-potato filling, apple-quince chutney, raita

smoked goan shrimp kabob

green herb marinade, tomato kut, green mango kosambri
* may be made vegetarian

SECOND COURSE

goan pork vindaloo

black spice rubbed pork chop, spicy vindaloo curry, black kale, south indian potato masala

mahi and butternut squash curry

curry leaf, mustard seeds, coconut milk-xacuti spice curry, lime rice

bombay parsi chicken curry

100 almond curry,  masala roasted vegetables, kohlrabi kuchumber, pulao rice

braised shortrib “do piaza”

horseradish potatoes, nigella carrot-radish pickle, spicy tomato curry

vegetarian dal and wild rice cake

spicy sindhi cauliflower curry,  shaved winter vegetable chaat, grilled oyster mushrooms, raita

served with hand rolled potato paratha & house raita for the table to share

DESSERT

apple kheerni

vanilla bean rice pudding, warm apple-walnut chutney, crispy cinnamon phyllo

warm coconut-cardamom cake

ginger crème anglaise, indian spiced chocolate pot de creme, salted caramel

= Restaurant Week Winter 2011 =

Marcie Turney Executive Chef / Jim Kenngott Chef de Cuisine

we proudly support local artisanal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more